• 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 3 tablespoons minced fresh cilantro or parsley
  • 1-1/2 cups watercress
  • 1 cup fresh or frozen corn
  • 1/2 cup quinoa, rinsed thoroughly
  • 1/2 teaspoon cumin seeds, toasted
  • 1 cup cooked black beans, rinsed and drained
  • 1 medium tomato, diced
  • 3 tablespoons minced red onion

Rio Grande Quinoa and Corn

  • Serves: 4 people


Serves 4–6 / “I make this salad almost every year for our Memorial Day potluck,” said one Santa Fe reader. “People absolutely love it and ask for the recipe all the time.”

  1. To make the dressing, combine lemon juice, olive oil, cilantro or parsley, salt, and pepper. Set aside.
  2. Boil the water in a small saucepan and add corn; reduce heat and simmer until corn is tender. Drain, reserving 1 cup cooking liquid.
  3. Return cooking liquid to the saucepan and bring to a boil. Add quinoa and cumin; cover and simmer about 10 minutes, until liquid is absorbed. Remove quinoa from heat and set aside 5 minutes. Fluff quinoa with a fork and transfer to a salad bowl; cool slightly. Add corn, black beans, tomato, and onion to quinoa. Toss with dressing and chill.


PER SERVING: 268 cal, 40% fat cal, 12g fat, 1g sat fat, 0mg chol, 8g protein, 34g carb, 7g fiber, 104mg sodium

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